Egg wheat noodles with shiitake mushrooms, miso and fried salad
4 servings
15 minutes
Egg wheat noodles with shiitake mushrooms, miso, and sautéed salad are the essence of Japanese cuisine, combining deep umami notes with the bright freshness of vegetables. Miso gives the dish a rich, slightly sweet-salty flavor; shiitake mushrooms add earthy depth; and crispy bok choy brings freshness and textural variety. The noodles absorb the aromas of soy sauce, garlic, and ginger, becoming truly fragrant and appetizing. This dish is perfect for a warm family dinner or heartfelt gatherings with friends. It can be served on its own or complemented with a soft-boiled egg and sesame seeds for an even richer taste. It cooks quickly and leaves a lasting impression.
1
Boil egg noodles in salted water, drain using a colander, and leave the noodles in the colander for two minutes.
- Egg noodles: 400 g
2
In these two minutes in a hot pan - preferably a wok - you need to heat vegetable oil. Asian tradition requires heating it until it starts to smoke. But if you find that inhumane, you can avoid smoking. Once the oil is hot, add thinly sliced onions, julienned ginger, and roughly crushed garlic. Mix this sizzling medley with soy paste, soy sauce, thinly sliced chili pepper, and sugar. You can splash in a quarter cup of water to prevent the sauce from burning.
- Vegetable oil: 50 ml
- Red onion: 1 piece
- Ginger: 50 g
- Garlic: 2 cloves
- Dark miso paste: 2 tablespoons
- Soy sauce: 50 ml
- Chili pepper: 1 piece
- Cane sugar: 2 tablespoons
3
Now add the sliced mushrooms to the boiling sauce, sauté them for about a minute, then add the roughly chopped pak choi or romaine leaves, mix, and sauté for another minute. Finally, mix the contents of the wok with the cooked noodles, remove from heat, and serve immediately.
- Shiitake mushrooms: 200 g
- Pak Choi Salad: 300 g